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Messages - ANDREW.GROGAN1

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1
All Grain Brewing / Re: Understanding Diastatic power
« on: May 29, 2017, 08:35:18 AM »
Let me ask you this.  What beers that have Munich commercially do you love?


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I'm curious too. Maybe you just don't like large amounts of Munich. Diff'rent strokes and such.

I love a lot of different Marzen's. 

2
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 01:06:39 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one. 

3
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 12:57:30 PM »
Is that only 1 packet of dry yeast for this 10 gallon batch?

No.  Should have said this before.  This was a split  batch with a buddy.  One packet of dry yeast for 5 gallons.  I did a starter as well. 

4
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 12:30:11 PM »
Could you provide an example recipe that you are experiencing this problem with?

Recipe: Vienna
Brewer: Andrew
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.71 gal
Post Boil Volume: 11.46 gal
Batch Size (fermenter): 10.50 gal   
Bottling Volume: 10.10 gal
Estimated OG: 1.053 SG
Estimated Color: 9.5 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt               Name                              Type        #       %/IBU       
12 lbs 8.0 oz     Vienna Malt (Weyermann) (3.0 SRM) Grain       1       59.5 %     
4 lbs 8.0 oz      Pilsen Malt 2-Row (Briess) (1.0 S Grain       2       21.4 %     
2 lbs 8.0 oz      Munich Dark (BestMälz) (12.7 SRM) Grain       3       11.9 %     
1 lbs 8.0 oz      Caramel/Crystal Malt - 60L (60.0  Grain       4       7.1 %       
2.00 oz           Hallertau [4.30 %] - Boil 60.0 mi Hop         5       19.3 IBUs   
2.00 oz           Tettnang, U.S. [6.40 %] - Boil 10 Hop         6       5.7 IBUs   
1.0 pkg           Saflager Lager (DCL/Fermentis #W- Yeast       7       -           


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 21 lbs
----------------------------
Name                  Description                           Step Temperature      Step Time   
Mash In               Add 6.96 gal of water at 163.0 F      152.0 F               60 min     

Sparge: Fly sparge with 9.67 gal water at 170.0 F
Notes:
------

5
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 10:50:22 AM »
I really don't think it's an oxidation issue.  I have never had issues with oxidation and this flavor shows up across all my beers containing Munich...ales and lagers.

Who makes the Munich?  What color is it?

Most often Best Malz, Dark and regular Munich. 

6
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 08:52:48 AM »
I really don't think it's an oxidation issue.  I have never had issues with oxidation and this flavor shows up across all my beers containing Munich...ales and lagers. 

7
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 08:52:03 AM »
Could be diastatic power, or could be something else entirely.  Tell me...... are you adding any crystal malts to these beers at all?  What temperatures are you mashing at, and for how long?  Do you use Briess malt by any chance, or what brand do you use?  What yeast are you using?  WLP820 by any chance?

:)

This recipe is on 7.1% Crystal 60.  Mash was 152 for 60 minutes.  I use BestMalz Munich and Saf lager.   

8
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 08:48:57 AM »
Your malt analysis should have a rating for DP, often expressed in degrees L.  IIRC, as long as it's above 25 the malt should convert itself.  Frankly, though, I don't know if that's your problem.  I've never had any problems getting a variety of Munich malts, both continental and domestic, to convert.  One way to find out oif that's the issue of to use Kai's conversion efficiency chart.  It shows a theoretical maximum gravity for various mash ratios.  Using your ratio, you compare the graivity of your mash runoff to the chart.  You can find it and explanations here....http://braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficiency#Determining_Conversion_Efficiency .  That will either confirm what you're thinking or show you that you need to look elsewhere.

Would this be the same mash efficiency beer smith calculates?  If it is, efficiently doesn't appear to be the problem. 

The Munich's in this recipe are 150L so I guess that's not the problem either.   

9
All Grain Brewing / Understanding Diastatic power
« on: May 25, 2017, 01:40:50 PM »
I am having a hard time wrapping my mind around diastatic power.  This all started when I was continuously unhappy with the quality of my beers containing Munich malt.  They all have a similar sweet, almost caramel like flavor that tastes nothing like the commercial Munich containing beers that I love.

I know that it’s on the low scale for diastatic power and I don’t know I am certain I understand exactly what that means.  All I know is that based on what I am reading it might be linked to this flavor I am getting.  Am I not getting a good conversion and ending up with less fermentable sugar?   

I would love to know how to fix it.   

10
Yeast and Fermentation / Re: How much to under pitch?
« on: April 11, 2017, 11:05:10 AM »
I can't say I've used 3068 yet.  However, assuming it's much like any other hefeweizen yeast, I'd ferment at 70 F, and that way you'll get your banana.  And with an underpitch, maybe even more.  For a serious underpitch, I'd use 1/4 the mrmalty.com recommended amount.  So when he says you need like 2.5 liters for 5 gallons, screw it and just pitch a fully (or even just half?) swollen smackpack without any starter and it should turn out to your liking.

So far I'm a believer in underpitching as a viable means of awesomeness in hefs and Belgians.  However, my experiments are yet to be run this summer in this regard.  I'm sure I'll be surprised by something along the way.  So, proceed, with caution.

Good points.  It's so hard to control yeast counts.  I think Denny is on the right track.  Temp is a way easier variable to control. 

11
Yeast and Fermentation / Re: How much to under pitch?
« on: April 11, 2017, 09:53:43 AM »
Who knows?  Pitch rate is a pretty uncertain way to control esters.

Than what is?  I was under the impression yeast choice would be the best way to control it. 

12
Yeast and Fermentation / How much to under pitch?
« on: April 11, 2017, 09:47:10 AM »
I am designing a hefe recipe with 3068.  Wyeast states under pitching will give you more ester/banana flavors.  What would classify a controlled under pitch?  Do I just need to try things and see what I like?  I don't want to under pitched too much.  Would a 10% under pitch be enough?

13
The ROT for bags is that they reduce utilization by about 10%.  When I use them I increase all hops before 20 min. by 10% to compensate.  Testing has found that to be pretty accurate.

I assume anything under 20, you don't worry about?

14
All Grain Brewing / Hop spider/hop bags effect on hop utilization
« on: March 03, 2017, 08:46:47 AM »
I know this is a topic that's been discussed before, but I am wondering if anyone has any actual results of testing that show the effect of a hop spider on hop utilization.  I have always used a large hop bags in my brews but generally brew low to moderately hopping beers.

I am currently designing a NE IPA recipe that has a total of 7 oz of hops in the kettle.  1 for 60, 3oz at flame out and an additional 3oz as the temp of the wort drops to 160.

I would like to use a bag or spider as I usually do, because it keep my kettle and pump clean but I don't want to lose any hoppy goodness.     

15
Yeast and Fermentation / Safe to lager is plastic better bottle?
« on: February 12, 2017, 02:59:29 PM »
Is it safe to lager in a 6 gallon plastic better bottle carboy?  I know there is always a concern with plastic and oxidation.  My lager phase will be 8 weeks at the most.


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